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Jos. Forbes cookbook, circa 1790s
Page 6
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very Close, you may Bottle it up in 4 months or you may keep it a Year. 15th To make Almond Cakes Take Jordon almonds, lay them in Water a Night, and ye nixt night Blanch them into fair Water, & then beat 'em until they are as fine as flour, & to one pound of Almonds, put in 2 Spoonfulls of Rosewater, as they are beat put in but 5 or 6 drops at a time, keep them from Oyling and when they are beaten weigh them & to 6 oz of Almonds, 2 lb of flour, mix them very well together till it is as flour, then put one pound of Sugar and Mix it as before & 1 pound of Butter Slic'd thin into Water, then dry it in a Cloth & mix it as before, then put in the yolks of 8 Eggs well Beaten Mix it all lightly & then make it out into Cakes, and bake them on fireplates Save out some Butter to Butter your plates and then bake them when ye Scorching of the oven is over 16th To make White Meade To 10 Galls of Water 10lb of honey, stir it well together into a Kettle & Boil it well, skimm it as long as it rises, y/n pour it out in a clear Tub, let it stand till its cold then
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very Close, you may Bottle it up in 4 months or you may keep it a Year. 15th To make Almond Cakes Take Jordon almonds, lay them in Water a Night, and ye nixt night Blanch them into fair Water, & then beat 'em until they are as fine as flour, & to one pound of Almonds, put in 2 Spoonfulls of Rosewater, as they are beat put in but 5 or 6 drops at a time, keep them from Oyling and when they are beaten weigh them & to 6 oz of Almonds, 2 lb of flour, mix them very well together till it is as flour, then put one pound of Sugar and Mix it as before & 1 pound of Butter Slic'd thin into Water, then dry it in a Cloth & mix it as before, then put in the yolks of 8 Eggs well Beaten Mix it all lightly & then make it out into Cakes, and bake them on fireplates Save out some Butter to Butter your plates and then bake them when ye Scorching of the oven is over 16th To make White Meade To 10 Galls of Water 10lb of honey, stir it well together into a Kettle & Boil it well, skimm it as long as it rises, y/n pour it out in a clear Tub, let it stand till its cold then
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